Bulgur Rice Pilaf
An easy tomato bulgur rice pilaf, the way we make it in Turkey. It's ready in 30 minutes and goes with almost any grilled meat or stew.
Servings: 4 people
Calories: 290kcal
Ingredients
- ⅓ stick butter (40 g)
- 1 ¾ oz vermicelli or orzo (50 g)
- 1 large tomato (grated or finely chopped)
- 1 ¾ oz finely chopped sun-dried tomatoes (50 g)
- ½ tablespoon tomato paste
- 1 ⅓ cups coarse bulgur (270 g)
- 2 ¼ cups chicken stock or vegetable stock (hot) (540 ml)
- 1 teaspoon salt
- ⅓ teaspoon freshly ground black pepper
Instructions
Wash the Bulgur
- Place the bulgur in a fine mesh strainer and rinse it under cold running water. This helps remove any dust and keeps the pilaf cleaner in flavor. Let it drain well before adding it to the pan.
- You don’t need to soak the bulgur for this recipe. A quick rinse is enough, as the bulgur will cook in the hot stock.
Toast the Vermicelli or Orzo
- Melt the butter in a pan over medium heat. Add the vermicelli or orzo and fry until golden brown, stirring often. Keep an eye on it because butter and small pasta pieces can brown quickly.
Add the Tomatoes and Bulgur
- Add the tomato paste, sun-dried tomatoes, and chopped or grated tomato to the pan. Cook for a few minutes, stirring often, until the tomato paste softens and the tomatoes start to release their juices.
- Add the drained bulgur and stir until everything is nicely combined. Let it cook for a couple of minutes so the bulgur absorbs some of the butter and tomato flavor.
Cook the Bulgur Rice Pilaf
- Pour in the hot chicken stock or vegetable stock, then add the salt and freshly ground black pepper. Give everything a good stir and put the lid on.
- Bring the pan to a boil, then lower the heat and let it simmer gently for about 15 minutes, or until the liquid is absorbed and the bulgur is tender. Try not to stir it too much, as this can make the pilaf heavy.
- Once the liquid is absorbed, the pilaf is cooked and ready to eat. If you have time, take the pan off the heat, put a paper towel under the lid and leave it to rest for 10 minutes. Fluff it gently with a fork before serving.
Notes
- Make sure the stock is hot before adding it to the bulgur. If your tomatoes are very juicy, use a little less stock.
- Use coarse or extra coarse bulgur for the best fluffy texture. Don’t use fine bulgur for pilaf, as it can become mushy. Rinse the bulgur under cold water before cooking and let it drain well.
- Toast the vermicelli or orzo in butter until golden for extra flavor.
- Use a heavy-bottomed pan, and keep the lid closed as the pilaf simmers.
- The pilaf is ready once the stock is absorbed. If you have time, let it rest for 10 minutes with a paper towel under the lid, then fluff it with a fork.
- For a vegan version, use olive oil instead of butter, and vegetable stock.
- You can leave out the vermicelli or orzo and use a little extra bulgur. If you don’t have sun-dried tomatoes, use an extra fresh tomato.
- You can use water instead of stock, with a little extra seasoning.
- For a spicier pilaf, add a pinch of pul biber or chili flakes with the tomato paste. A can of drained chickpeas, added with the bulgur, makes it more filling.
- Leftovers keep in the fridge for up to 5 days and in the freezer for up to 3 months. Reheat gently with a splash of water or stock.
Nutrition
Calories: 290kcal | Carbohydrates: 53g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1362mg | Potassium: 454mg | Fiber: 11g | Sugar: 4g | Vitamin A: 987IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg